Directions:
Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens, about 5 minutes. Stir in the mustard, honey, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.

Stir in the dried cranberries and continue boiling, uncovered, until the liquid had reduced and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving. (I ate it over a piece of baked chicken)